Middle Eastern Style Butterflied Duck
from Everyday Gourmet with Justine Schofield
Ingredients
1 Luv-a-Duck Whole Duck
1 tblsp ground cinnamon
1 tblsp ground sumac
2 tsp ground ginger
2 tsp cumin
1 tsp coriander powder
3 tblsp olive oil
A good pinch of salt and pepper
Sauce
1 cup of yoghurt
2 wedges of preserved lemon, pulp removed and skin finely chopped
1 clove of garlic, minced
1 tblsp honey
Pinch sumac
Products used
Method
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For the sauce mix all of the ingredients together. Chill in the fridge until ready to use.
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Pre heat the oven to 190C.
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For the marinade place all the ingredients into a bowl and mix until smooth.
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To prepare the duck, cut down each side of the backbone with a pair of poultry shears ensuring to also remove the parson’s nose and neck. Press down on duck to flatten out. Pat dry with paper towelling.
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Pour 3⁄4 of the marinade over the duck and coat well. Heat a BBQ or griddle pan and seal the duck on each side for 1 minute to get it slightly charred. Now place in a baking dish and cook for 50-60 minutes, ensuring to baste it every 20 minutes with more of the marinade.
- Allow the duck to rest for 15-20 minutes before cutting into 4 and serving with sauce.